Recipe: So Easy Scrambled Eggs with Cilantro and Southwest Style Hash Browns

Whether I’m at home or staying at a bed & breakfast inn, there’s nothing I love waking up to more than a room flooded with sunshine, the smell of fresh brewed coffee, the sound of birds chirping, and a home cooked breakfast.

When you’re short on time but longing to break out of your cereal box blues, I promise you this fast and delicious meal can be prepared in a snap. The next time you wake up, go ahead and break out the skillet, extra virgin olive oil, refrigerated hash browns, cilantro, onion and eggs. Within a half hour or less you’ll be feeding your guests, family and self well… and that’s a perfect start to any day!

Recipe: So Easy Scrambled Eggs with Cilantro, Onion and Southwest Style Hash Browns

For the eggs

• 12 large (or extra-large) eggs
• 1/2 cup fresh cilantro, finely chopped
• 1/2 cup onion, chopped
• 2 cloves garlic, minced (optional)
• 3 tablespoons of milk, half & half or dry white wine (optional)
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon salt
• if you have more time or a hankering for deeper flavor, alternative ingredients include: 1 or 2 roasted, seeded and diced poblano peppers; 1/2 cup diced green chiles; a touch of minced ginger; or a hint of diced jalapeño pepper (Anaheim’s work nicely too)

For the hashbrowns

• 1 package Simply Potatoes Southwest Style Hash Browns
• extra virgin olive oil for frying

For garnish (optional)

• whole cilantro leaves
• fresh tomato salsa or salsa verde on the side
• and/or a sprinkling of shredded Cheddar, Colby-Jack or Mexican blend cheese

Assembly

Warm a olive oil in large skillet over medium-high heat. Add entire package of Simply Potatoes Southwest Style Hash Browns and cook according to directions.

While hash browns are cooking, crack and lightly whisk 12 eggs in a mixing bowl. To the eggs add: chopped cilantro, onion, garlic, 3 tablespoons of liquid, and salt and pepper to taste. Whisk ingredients to blend and set aside to rest. When hash browns are thoroughly cooked, transfer to large bowl and cover with aluminum foil to keep warm.

In the same skillet you used to cook hash browns, add a touch more extra virgin olive oil (if necessary) and turn heat down to medium-low. Add egg mixture all at once and continue whisking thoroughly until eggs begin to cook. Keep eggs moving until they begin to set, then stir or turn only as needed. Cook until eggs are fluffy and set, not browned, and transfer to 1/2 of a large serving platter or individual plates.

Add cooked hash browns to the available half of the serving platter or individual plates, and garnish with whole cilantro leaves and/or a sprinkling of shredded cheese. Serve with fresh tomato salsa or salsa verde on the side if desired. Fresh fruit and a side of toast make a welcome accompaniment to this meal.

Enjoy.

Serves 4 comfortably.

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Tagged as: egg recipes, Eggs & Egg Dishes, eggs and hash browns, Mexican-style eggs recipe, scrambled eggs, scrambled eggs with cilantro